Post by chefkel on Mar 3, 2007 14:57:06 GMT -5
Penne with Cajun Hot Links and Chipotle Shrimp (or chicken!)W/PIC
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I searched this and no luck.. so im posting it.
this was EXCELLENT! my changes were I used Aidells cajun sausages, nixed the cayenne pepper, I added way more shrimp too!
NEXT TIME I would lessen the amount of the Cream.. to 1 1/2 C
This is a keeper recipe DH-" That is soooo super good"
Penne with Cajun Hot Links and Chipotle Shrimp (or chicken!)
Recipe courtesy Guy Fieri
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
My pic:
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I searched this and no luck.. so im posting it.
this was EXCELLENT! my changes were I used Aidells cajun sausages, nixed the cayenne pepper, I added way more shrimp too!
NEXT TIME I would lessen the amount of the Cream.. to 1 1/2 C
This is a keeper recipe DH-" That is soooo super good"
Penne with Cajun Hot Links and Chipotle Shrimp (or chicken!)
Recipe courtesy Guy Fieri
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
My pic:
